CN106418189A - 一种葡萄干青梅馅粽子及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
一种葡萄干青梅馅粽子及其制备方法,由粽叶将糯米和馅料包裹成型,在糯米中,加入粘玉米、大黄米、紫米;所述的馅料为葡萄干青梅馅,由葡萄干、青梅、红豆、红糖、白砂糖、红枣制成,其制备方法的具体步骤为:(1)备料;(2)包制粽子;(3)煮制粽子。本发明的一种葡萄干青梅馅粽子,不但具有营养价值较高、口感好、香味浓、有嚼劲、易消化的优点,还增加了粽子口味的选择,并且在糯米中加入了粘玉米、大黄米、紫米,极大的增强了粽子的营养价值。
Description
技术领域
本发明涉及食品加工领域,特别是一种葡萄干青梅馅粽子及其制备方法。
背景技术
粽子又称“角黍”、“筒粽”,是端午节汉族的传统节日食品,由粽叶包裹糯米蒸制而成。传说是为纪念屈原而流传的,是中国历史上文化积淀最深厚的传统食品,深受人们的喜爱。
粽子由来已久,其花样繁多。一直到今天,每年农历五月初五,中国百姓家家都要浸糯米、洗粽叶、包粽子,其花色品种更为繁多。从馅料看,北方多包红枣粽子、豆沙粽子,多为甜味;南方则有豆沙、鲜肉、火腿、蛋黄等多种馅料,很多为咸味,其中以浙江嘉兴粽子为代表。吃粽子的风俗,千百年来,在中国盛行不衰,而且流传到朝鲜、日本及东南亚诸国。
目前市场上的粽子种类多种多样,但是大多数粽子的营养价值不高、口感普通、并且存在着在蒸煮过程中味道易流失、不易消化的缺点。
发明内容
本发明的目的是针对现有技术的不足,提供一种营养价值较高、口感好、香味浓、有嚼劲、易消化的葡萄干青梅馅粽子及其制备方法。
本发明的目的通过以下技术方案来实现:一种葡萄干青梅馅粽子及其制备方法,由粽叶将糯米和馅料包裹成型,在糯米中,加入粘玉米、大黄米、紫米;所述的馅料为葡萄干青梅馅,由葡萄干、青梅、红豆、红糖、白砂糖、红枣制成。
所述的糯米和馅料的质量比为4-16:1。
所述的糯米中加入的粘玉米、大黄米、紫米的添加量为糯米质量的3-7%。
所述糯米中加入的粘玉米、大黄米、紫米的质量比是5:2:1。
所述的葡萄干青梅馅中,葡萄干、青梅、红豆、红糖、白砂糖、红枣的质量比为:2:2:2:1:1:4。
所述的一种葡萄干青梅馅粽子,其制备方法的具体步骤为:
(1)备料:
a
、按质量比,选取优质的糯米、粘玉米、大黄米、紫米,将糯米、粘玉米、大黄米、紫米漂洗干净,分别使用纯净水浸泡8-10小时,沥净水份,然后将糯米、粘玉米、大黄米、紫米混合搅拌均匀,备用;
b
、按质量比,选取优质的葡萄干、青梅、红豆、红糖、白砂糖、红枣,将红枣去核,将红糖、白砂糖加入适量热水融化成糖水,将葡萄干、红豆、青梅混合置于锅中煮熟,然后捣烂成泥状,加入去核红枣、糖水,混合搅拌均匀,制得馅料;
c
、选取清洗干净的粽叶,将粽叶使用冷水浸泡至柔软;
(2)包制粽子:按质量比,选取混合后的糯米、粘玉米、大黄米、紫米与馅料,采用一个或两个粽叶包制粽子;
(3)煮制粽子:将包好的粽子放入蒸锅中,加入清水,于110-120℃的温度条件下,煮制110-120分钟,取出,冷却,制得一种葡萄干青梅馅粽子。
原料中:
糯米,
含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生索B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。
粘玉米
,含70~75%的淀粉,10%以上的蛋白质,4~5%的脂肪,2%的多种维生素,籽粒中蛋白质、VA、VB1、VB2均比稻米多,脂肪和VB2的含量最高。
大黄米,
含有丰富的脂肪、维生素E、膳食纤维、铁和磷。
紫米,
含有丰富蛋白质、脂肪、赖氨酸、核黄素、硫安素、叶酸等多种维生素,以及
铁、锌、钙、磷等人体所需微量元素,是煮食、加工副食品、食疗的佳品。
葡萄干,能有效降低血中胆固醇,同时还能抑制血中坏胆固醇的氧化。此外,葡萄干能改善直肠的健康,因为葡萄干含有纤维和酒石酸,能让排泄物快速通过直肠,减少污物在肠中停留的时间。更令人兴奋的是,葡萄干中含有一种称为白藜芦醇的成分,它能有效地防止细胞恶变或抑制恶性肿瘤的增长,而且能阻止白血病细胞的分裂。另外,葡萄干中的纤维能防止果糖在血液中转化成三酸甘油酯———一种血液脂肪,从而降低罹患心脏病的危险。
青梅含有丰富的有机酸和矿物质,尤其是含有的钙等能预防老人骨质疏松。梅制品能使唾液腺分泌更多的腮腺激素,腮腺激素是一种内分泌素,常被称为“返老还童素”,它可以使血管及全身组织年轻化作用,并能促进皮肤细胞新陈代谢,起到美肌、美发效果;还可促进激素分泌物活化,从而达到延缓衰老的作用。
红豆含有较多的皂角甙,可刺激肠道,因此它有良好的利尿作用,能解酒、解毒,对心脏病和肾病、水肿有益。另外,红豆皮中含有丰富的膳食纤维,进食红豆时不要去皮,可获得较多的膳食纤维,进而起到润肠通便、降血压、降血脂、调节血糖、解毒抗癌、预防结石、健美减肥的作用。红豆还是富含叶酸的食物,产妇、乳母多吃红小豆有催乳的功效。
本发明的有益效果:
本发明的一种
葡萄干青梅馅粽子,不但具有营养价值较高、口感好、香味浓、有嚼劲、易消化的优点,还增加了粽子口味的选择,并且在糯米中加入了粘玉米、大黄米、紫米,极大的增强了粽子的营养价值。
具体实施方式
实施例1
一种葡萄干青梅馅粽子及其制备方法,由粽叶将糯米和馅料包裹成型,在糯米中,加入粘玉米、大黄米、紫米;所述的馅料为葡萄干青梅馅,由葡萄干、青梅、红豆、红糖、白砂糖、红枣制成。
所述的糯米和馅料的质量比为4-16:1。
所述的糯米中加入的粘玉米、大黄米、紫米的添加量为糯米质量的3-7%。
所述糯米中加入的粘玉米、大黄米、紫米的质量比是5:2:1。
所述的葡萄干青梅馅中,葡萄干、青梅、红豆、红糖、白砂糖、红枣的质量比为:2:2:2:1:1:4。
所述的一种葡萄干青梅馅粽子,其制备方法的具体步骤为:
(1)备料:
a
、按质量比,选取优质的糯米、粘玉米、大黄米、紫米,将糯米、粘玉米、大黄米、紫米漂洗干净,分别使用纯净水浸泡8-10小时,沥净水份,然后将糯米、粘玉米、大黄米、紫米混合搅拌均匀,备用;
b
、按质量比,选取优质的葡萄干、青梅、红豆、红糖、白砂糖、红枣,将红枣去核,将红糖、白砂糖加入适量热水融化成糖水,将葡萄干、红豆、青梅混合置于锅中煮熟,然后捣烂成泥状,加入去核红枣、糖水,混合搅拌均匀,制得馅料;
c
、选取清洗干净的粽叶,将粽叶使用冷水浸泡至柔软;
(2)包制粽子:按质量比,选取混合后的糯米、粘玉米、大黄米、紫米与馅料,采用一个或两个粽叶包制粽子;
(3)煮制粽子:将包好的粽子放入蒸锅中,加入清水,于110-120℃的温度条件下,煮制110-120分钟,取出,冷却,制得一种葡萄干青梅馅粽子。
Claims (6)
1.一种葡萄干青梅馅粽子,由粽叶将糯米和馅料包裹成型,其特征在于:在糯米中,加入粘玉米、大黄米、紫米;所述的馅料为葡萄干青梅馅,由葡萄干、青梅、红豆、红糖、白砂糖、红枣制成。
2.根据权利要求1所述的一种葡萄干青梅馅粽子,其特征在于:所述的糯米和馅料的质量比为4-16:1。
3.根据权利要求1所述的一种葡萄干青梅馅粽子,其特征在于:所述的糯米中加入的粘玉米、大黄米、紫米的添加量为糯米质量的3-7%。
4.根据权利要求1所述的一种葡萄干青梅馅粽子,其特征在于:所述糯米中加入的粘玉米、大黄米、紫米的质量比是5:2:1。
5.根据权利要求1所述的一种葡萄干青梅馅粽子,其特征在于:所述的葡萄干青梅馅中,葡萄干、青梅、红豆、红糖、白砂糖、红枣的质量比为:2:2:2:1:1:4。
6.根据权利要求1-5所述的一种葡萄干青梅馅粽子及其制备方法,其特征在于:其制备方法的具体步骤为:
(1)备料:
a、按质量比,选取优质的糯米、粘玉米、大黄米、紫米,将糯米、粘玉米、大黄米、紫米漂洗干净,分别使用纯净水浸泡8-10小时,沥净水份,然后将糯米、粘玉米、大黄米、紫米混合搅拌均匀,备用;
b、按质量比,选取优质的葡萄干、青梅、红豆、红糖、白砂糖、红枣,将红枣去核,将红糖、白砂糖加入适量热水融化成糖水,将葡萄干、红豆、青梅混合置于锅中煮熟,然后捣烂成泥状,加入去核红枣、糖水,混合搅拌均匀,制得馅料;
c、选取清洗干净的粽叶,将粽叶使用冷水浸泡至柔软;
(2)包制粽子:按质量比,选取混合后的糯米、粘玉米、大黄米、紫米与馅料,采用一个或两个粽叶包制粽子;
(3)煮制粽子:将包好的粽子放入蒸锅中,加入清水,于110-120℃的温度条件下,煮制110-120分钟,取出,冷却,制得一种葡萄干青梅馅粽子。
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CN114794380A (zh) * | 2022-05-13 | 2022-07-29 | 河南三味奇食品有限责任公司 | 一种富含膳食纤维的槲叶粽及其制备方法 |
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CN114794380A (zh) * | 2022-05-13 | 2022-07-29 | 河南三味奇食品有限责任公司 | 一种富含膳食纤维的槲叶粽及其制备方法 |
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